Glazed Lemon Zucchini Bread

2 cups cake flour
½ teaspoons salt
2 teaspoons baking powder
2 eggs
½ cup canola oil
1⅓ cups sugar
2 Tablespoons lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini

Glaze ingredients:

1 cup powdered sugar

2 Tablespoons lemon juice

1 Tablespoons milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

lilluna.com

Jana's Zucchini casserole

 4 cups chopped zucchini
3/4 cup sliced carrot
1/2 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
1-2 cups cooked chicken
1 package Stove Top stuffing (chicken flavor)
4 tablespoons butter.

saute carrots and onion in butter then add zucchini.  Stir and cook a little bit. Stir in soup, chicken, sour cream, 1 cup stuffing.  Pour into a 9x13 pan.  Sprinkle the rest of the stuffing on top.  You can add cheese to the top if you want to.  Bake at 350° for 20 minutes.

Zucchini Pizza Bites

 

Skinnytaste.com
Ingredients:

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagonal)
• olive oil spray
• salt and pepper
• 2 tbsp quick marinara sauce
• 1/4 cup shredded part skim mozzarella

Directions:

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Servings: 1 • Serving Size: 4 pieces • Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g

Zucchini Bread

Yield: Makes 4 large or 8 small loaves

 

6 eggs

1-½ cups brown sugar

2 cups white sugar

1-¾ cup olive oil

5 cups unpeeled zucchini, grated

5 teaspoons vanilla

6 cups flour

2 teaspoons salt

2 teaspoons baking soda

½ teaspoon baking powder

6 teaspoons ground cinnamon

2 cups walnuts, chopped

¼ cup walnut oil

 

Preheat oven to 350 degrees. Butter or spray 4 large loaf pans (9 x 5 inches) or 8 small (7-¼ x 3-¾).

Beat the eggs until light. Add the sugars, mixing well. Add the oil, zucchini and vanilla and mix well.

Sift the dry ingredients together. Add to the egg mixture by the cupful. Stir until blended. Do not over mix. Add the nuts and walnut oil, fold in until just incorporated.

Fill the loaf pans 2/3 full. Bake approximately 60 minutes for large loaves and 45 minutes for small loaves. Allow to cool on rack for 20 minutes before removing from pan.

 

Notes:

• You can use all white sugar if you prefer.

• Any light vegetable oil may be substituted for the olive oil.

• Zucchini bread freezes very well.

• Recipe can be halved without any ill effects.

• The walnut oil can be left out. It does give the bread an special enhanced flavor. The samples at Cooking Group did not have the walnut oil because I thought I had it but it was rancid. :~(

Chocolate Zucchini Bread

2 Cups flour
2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoon baking soda
6 Tablespoons unsweetened cocoa powder
1/2 Cups canola oil
1 Cups sugar
1/4 Cups brown sugar
3 eggs
2 teaspoons vanilla
1/2 Cup sour cream
3 Cup grated zucchini
3/4 Cup mini chocolate chips

Topping:
2 Tablespoons brown sugar
2 Tablespoons white sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.
Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.

If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. Sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Makes 2 loaves

recipe by Our Best Bites Cookbook

Summer Squash Casserole

6 cups shredded zucchini
1 cup shredded carrots
1/4 cup chopped onion
1 can cream of chicken
3 cups seasoned stuffing
1 cup sour cream
1/2 cup melted butter

Cook squash and onion in boiled, salted water for 3-5 minutes. Drain well. Combine sour cream and soup. Stir in carrots and then drained squash and onion. Combine butter and stuffing and spread 1/2 of it on bottom on baking dish. Spoon vegetable mixture over top and then top with remaining stuffing mixture. Bake at 350 degrees for 25 minutes. Makes about a 9x9 pan full.